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Crispy Oven-Roasted Breakfast Potatoes
Chef John's oven-roasted breakfast potatoes have an incredible crispy exterior and a soft creamy center—perfection! Baking soda in your parboil and turning while roasting is the secret to achieving textural perfection.

youtu.be/CftjaXsbo64?si=E0rPSTaLd2nrN-rB
Ingredients
  • 2 ¼ pounds Yukon Gold potatoes, peeled, and quartered
  • 6 cups cold water
  • 4 ½ teaspoons kosher salt, plus more as needed
  • scant ½ teaspoon baking soda
  • 3 tablespoons olive oil
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • a pinch of cayenne
  • subheading: Onions and Peppers (optional):
  • 2 tablespoons olive oil
  • ¾ cup diced red onion
  • ½ cup diced peppers
  • salt to taste
  • ⅓ cup thinly sliced green onions
Note: Ingredients may have been altered from the original.
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